Dubliner cheese uses?
Dubliner is one of my favorite cheeses, but through a series of misunderstandings when various friends have gone to Costco, I now have about 3 giant blocks of it--multiple pounds. We usually just eat it with a cheese plate or make grilled cheese sandwiches. Any ideas for good uses? We're not big on traditional casseroles with campbell's soup, etc. as ingredients--other than cheese, we eat very little food we don't make from scratch. But Dubliner has such a unique nutty flavor, I'm hoping for some killer recipes that specifically call for it. Thanks!
Make a cheese ball. Grate a couple of cups of Dubliner. Mix that with 2 8-oz. packages of room-temperature cream cheese and 4 Tbs of butter. If the ball is too dry, a little milk. Add something with a strong flavor, such as a splash of port, or a few dashes of hot sauce, or some spicy mustard -- and mix everything together. Roll in chopped nuts, such as pecans or almonds.
Hello, I actually work for Kerrygold but I am also a huge fan of Kerrygold Dubliner Cheese (as is all of my family!).
A friend of mine taught me to shred Dubliner cheese into black truffle oil for a decadent treat to dip your fresh crusty bread in.
Also, the recipe that I cook at every family holiday is the following. It is an old recipe but a favorite nonetheless! I cut up a baguette vs the french loaf to make them party appetizers. My boyfriends family actually prefers Dubliner Artichoke Dip. I have posted that below as well.
DUBLINER CHEESE CROSTINI
2 medium zucchini
1 egg, lightly beaten
1 small onion, finely chopped
1 teaspoon strong English mustard
10 oz. Dubliner Cheese, grated
4 thick slices, French bread, lighted toasted
Salt and freshly ground black pepper
Method: Grate zucchini into a sieve, suspended over a bowl, sprinkle
with a little salt. Let stand 10 minutes. Then, pressing hard with a spoon,
squeeze out all excess juice. In a separate bowl, whisk egg and stir in
zucchini, chopped onion, mustard and grated Dubliner. Pile thickly on
toasted bread, place on baking sheet. Cook in preheated oven until golden
Dubliner Artichoke Dip
12 oz. artichoke hearts, chopped
1 cup mayonnaise
1 small clove garlic, minced
2 tablespoons oregano
2 tablespoons grated onion
2 cups Dubliner Cheese, grated
Combine all ingredients and spoon the mixture
into an 8 in. baking dish. Bake for 30 minutes
at 300° F. Serve with crackers, pita chips,
or flat bread.
I cannot try the other recipes below!
What a timely recipe! The zucchini is coming in fast and furious, taxing my ability to present it in different ways and these crostini will come in handy! Here's a zucchini and Dubliner I made last night:
Slice zucchini 1/2" thick, enough to fill a greased 8" x 8" baking dish most of the way up
Beat 2 eggs with 1/2 cup heavy cream and 1 cup milk (or use all half and half)
Add a pinch of red pepper powder, a pinch of nutmeg, a pinch of onion powder, and a couple of grinds of black pepper to the milk-egg mixture and blend.
Pour milk-egg mixture over zucchini.
Top with a generous amount of grated Dubliner.
Sprinkle Italian spiced bread crumbs generously over the top.
Bake in 400 degree oven for 45 minutes or until zucchini pokes tender, the crumbs are well browned and the cheese is bubbling.
Allow to cool for a few minutes while the custard finishes setting up.
I live on Dubliner... how can you have too much of it I will never know.
I make my mac & cheese with dubliner and oka cheeses. Cheese cobbler with it. Cheese fritters, or dubliner topped potabello mushrooms, scallopped potatoes, dubliner stuffed chicken.
Here is my recipe for 2 of my favorites, a dip and a tart.
12 ounces grated Dubliner cheese
3/4 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon horseradish
1 teaspoon mixed herbs
Salt and freshly ground pepper to taste
Combine all the ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl and chill for at least 2 hours. Serve with a selection of bread sticks and vegetables cut into sticks for dipping (celery, carrots, peppers, zucchini). Makes about 2 1/2 cups.
3/4 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons butter, cut into small pieces
3 tablespoons cold water
1 tablespoon butter
1 small onion, chopped
1 clove garlic, minced
3 slices Irish traditional bacon, cut into strips
8 button mushrooms, sliced
10 cherry tomatoes, halved
6 ounces Dubliner cheese, grated
1 cup skim milk
3 eggs, beaten
1 tablespoon Italian seasoning
1 teaspoon Wholegrain mustard
Salt and freshly ground black pepper
Preheat oven to 400° F.
Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball.
Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and fill with ceramic pie weights.
Bake for 10 minutes, then remove foil and bake 5 minutes more.
Remove from oven and cool.
Reduce oven temperature to 375° F.
In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes.
Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top.
In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.
2 cups self-rising flour
1/2 teaspoon dry mustard
Salt and freshly ground pepper
3 tablespoons cold, unsalted butter
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon Tabasco sauce
1/2 to 2/3 cups water
1 tablespoon milk for brushing tops
Preheat the oven to 350ºF. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary. Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk. Bake for 30 to 35 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately.
Why not as the cheese in risotto? It's got that very salty, nutty taste that seems like a natural for risotto.
Shrimp and grits. Or anything with cheese grits -- poached eggs atop cheese grits are to DIE for.
Make a cheesy bechamel, toss with caramelized onions and cauliflower, pour into a casserole, top with bread crumbs and bake until bubbly. Mmm.
This is my wifes favorite recipe using Dubliner.
She asks me to make it often.
3 green onions
1 tablespoon garlic butter
4 ounces sliced mushrooms (1/2 package)
2 cups water
1 (10-ounce) container refrigerated light Alfredo sauce
8 ounces mostaccioli rigate pasta (1/2 box)
1/2 pound Dubliner™ Irish cheese
8 (1-ounce) slices Deli tavern ham
3 tablespoons diced pimientos
1. Preheat large saucepan on medium-high 2–3 minutes. Chop (rinsed) green onions into 1/4-inch pieces, including up to half of green tops (2 tablespoons).
2. Melt butter in pan; add green onions and (rinsed) mushrooms. Cook 3 minutes, stirring occasionally. Stir in water, Alfredo sauce and pasta; cover and bring to boil. Once mixture boils, cook 8–10 minutes, stirring often, until most of liquid is absorbed.
3. Grate cheese using food processor (or hand grater). Slice ham into 1 1/2-inch strips (about the same size as pasta). Remove pasta from heat; stir in cheese, ham and pimentos. Serve.
Lucky you! I love the stuff so much I just chip away and snack on it when I get it. My market sells the very good Dubliner by Kerrygold. It comes in bricks wrapped in waxy paper. I would recommend: In Fall eating with good pear or apple. Baking on olive oil rubbed toast pointlets (I also top with herbs - often Herbs de Provence or Rosemary). Use in quiches - it is bold and will enhance the quiche with a distinctive flavor. Enjoy - and send me what you don't want!
they do taste great in grilled cheese sandwiches dont they? I love to make them with rye bread, kosher dill pickles, and dijon mustard. Sounds awfully weird, but my god does it taste fantastic. Its also good on top of a patty melty with rye bread...yum yum.
how about in good ol mac n cheese?
Blocks of unopened hard cheese will keep longer than you think in the cold part of your fridge.
Dubliner has a flavor reminescent of a combo of swiss/cheddar/parmesan. I'd try it in recipes where those cheeses would be good. It would be nice as a topping for burgers, for instance. I think a gratin would be good, too. Or, with all that cheese, you might want to experiment with a cheese soup. Here's one for cheddar-beer soup -- just substitute the dubliner: http://www.epicurious.com/recipes/foo...
Too much Dubliner cheese? Wow - sounds like fun. I would start with a nice tart apple and some Dubliner Cheese.
Get the best sourdough you can find and make some dubliner cheese toasts..extra cheese - less bread - open faced...
Eggs with shaved dubliner cheese under the broiler would be tasty....
Use it top any gratin - ina gartner's zucchini gratin is a favorite that would be great with dubliner cheese on top....